Winter Kale Soup

I am not sure of my mother's exact recipe for white bean and kale soup, but I found this one on www.epicurious.com. I was missing Mimzie on Thanksgiving and have fond memories of her winter stews. I was also feeling prideful and wanted to show off some of the beautiful kale I planted earlier this fall.


Ingredients


1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale -stems and center ribs discarded and leaves coarsely chopped

Directions



Cover beans with water by 2 inches in a pot and bring to a boil. Remove from stove top and let stand, uncovered, for an 1 hour. Drain beans in a colander. Also rinse (which I forgot to do) this cleans the beans of.. something that makes you have really bad gas. Oops.



Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. I think it took me longer to chop and cry than to cook these tear jerkers.



Add garlic (the best part of any meal) and cook, stirring, 1 minute.



Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning. So sorry I forgot a picture of the sausage. Don't forget to scrap the wonderful browning bits into the soup. Yum.



Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with extra salt and pepper to taste.



I toasted provolone on French bread and invited over wonderful friends to feast with.


Directions (all in one place)

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with extra salt and pepper to taste.